Toscano Pesto Focaccia



2 tsp active dry yeast
1 cup + 2 tbsp warm water
3 Tbsp olive oil, divided
1 Tbsp chopped fresh rosemary
8 pitted Italian black olives, halved
2 Tbsp roasted garlic, minced
2 cups all-purpose flour
2 tsp salt
1 cup + 2 Tbsp corn flour

In a small bowl, stir yeast into warm water. Let stand until foamy (approx. 10 mins). Stir in 1 Tbsp. of the oil, the rosemary, olives and garlic.
In the bowl of a food processor, mix flours and salt together for 30 seconds on medium speed. With processor running, pour the dissolved yeast mixture into the bowl and continue mixing until a ball forms.
Continue processing to knead dough for 60 seconds. Remove dough from the processor and knead by hand until it is firm and elastic.
Set dough in a lightly oiled container, cover with plastic wrap, and allow to rise until doubled in size (approx. 1 hour).
Turn dough onto an oiled 10 x 15 inch jelly roll pan and stretch dough to fit baking sheet. Cover with a towel and allow to rest until half risen, (approx. 30 min).
1 cup firmly packed, minced fresh basil leaves
2 tsp minced garlic
1/2 cup olive oil
1/2 cup grated Parmesan cheese
2 Tbsp toasted, crushed pine nuts
Salt and freshly ground black pepper

In a small bowl combine all ingredients.
1 cup thinly sliced red onions
3 Tbsp olive oil
2 roasted red peppers
4 medium plum tomatoes,
seeded and squeezed dry

Saute onions in olive oil over medium heat for 20 mins. until soft and transparent. Slice red peppers and toss with onions. Set aside.
  Preheat oven to 400°F. Just before baking, dimple top of dough using your fingertips. Brush surface with 2 tbsp. of olive oil. Using a metal spatula spread enough pesto to cover surface of dough. Spread tomatoes, onion and red peppers over surface of focaccia. Bake for approx. 25 mins. until dough is crispy at edges and vegetables are soft, but still slightly crisp.

Serves 6 from KitchenAid Recipes